Comforting, bright, and enlivening, pho has always been my go-to comfort dish. It’ll make you feel like a fresh blade.

Fast, satisfying, and feels like (our) home.

A deeply savory, rich and complex one pan dish that you can whip up in 15 minutes. A go-to, late night, weekday dinner.

Extra crispy skin is worth some extra effort.

Black duck and dumplings is a treasured, traditional dish on the Eastern Shore of Virginia.

I’d never had woodcock before, so I figured, what better way to eat these birds than to baste them in some aromatic butter?

The turkey is lean, with just a hit of fat from the skin, heavy on the pepper and garlic, extremely savory yet light.

Fried turkey & grown-up spice.

Pheasant confit is a fantastic way to make use of the often-overlooked legs and thighs.

Odds and ends for the end of duck and goose season.

Tamales and geese share something in common- there never seems to be enough of them in our freezer.

There's not much to this recipe- smash the ingredients together, rub the doves, and broil them. That's all there is to it.

Pupusas are so easy, delicious, and a great way to use up some odds and ends from butchering a bird.

Rice-a-roni and the fallibility of memory.

Is there anything better than buffalo sauce? Rich, spicy, and slightly tangy, it's a unique American flavor that has no substitute.

We almost always serve this gravy with biscuits and a bunch of fresh black pepper. It’s best served hot after a frigid morning chasing ducks.

Stuffing sausage into a deboned goose neck is a little bit metal.

Truthfully, you can eat just about anything if prepared properly.

For this honey-soy smoked duck, we add some soy sauce to a very simple brine, then glaze the duck with a mixture of soy, honey and garlic.

The fragrant notes of the basil and the slight tanginess of the tomatoes compliment the rich beef and bold soy and black pepper flavors.

You can pretty much fry anything after you’ve wrapped it in a shiso leaf.

Light & bright, but still comforting, this lemongrass and ginger soup hits all the right spots.

We make stock from the bones and scraps of almost everything we pursue because stock is fundamental to so much of our cooking.

Of all the wild game we eat, turkey is the one that gets fried the most often.